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5 from 1 vote

Lemon Blueberry Muffins

Deliciously fluffy and zesty, these Lemon Blueberry Muffins are ready in just over 20 minutes
Prep Time5 minutes
Cook Time17 minutes
Course: Afternoon Tea, Breakfast, brunch, Dessert
Cuisine: American, Australian, English
Servings: 12

Ingredients

  • 270 g Plain flour
  • 2 tsp Baking powder
  • 150 g Brown sugar
  • 1 tbsp Lemon zest
  • 1 tbsp Lemon juice
  • 2 Eggs XL
  • ⅓ cup Vegetable oil
  • 250 g Sour cream
  • 125 g Blueberries

Instructions

  • Pre-heat oven to 180°C/350°F or 160° Fan
  • Line a 12 hole muffin tin with muffin or cupcake papers
  • In a mixing bowl, combine the flour, baking powder, brown sugar and lemon zest
  • In a jug, combine the lemon juice, eggs and oil, then stir it into the flour mixture
  • Stir through the sour cream
  • Fold through the blueberries
  • Use a large ice cream scoop to scoop mixture into the paper-lined muffin tin
  • Bake for 17 minutes, until golden and cooked through (test with a skewer)

Notes

This is a great base for muffins and can be changed by changing the berries, or adding chocolate and nuts.